Strawberry Shortcake Bars
Simple cake-like cookie bars swirled with strawberry jam and drizzled with a vanilla glaze. Be sure not to over-bake them so as not to dry them out.
Yield
16 servingsPrep
10 minCook
25 minReady
90 minIngredients
Bars:
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
2 extra large eggs
1/2 tsp. salt
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
2/3 cup sugar-free strawberry jam (or regular)
Icing:
1 cup confectioner's sugar
2 tsp. vanilla extract
1-2 Tbs. lowfat milk
Ingredients
Bars:
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
2 extra large eggs
1/2 tsp. salt
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
2/3 cup sugar-free strawberry jam (or regular)
Icing:
1 cup confectioner's sugar
2 tsp. vanilla extract
1-2 Tbs. lowfat milk
Directions
Heat oven to 350℉ (180℃). Line an 8-inch square pan with foil, allowing a couple of inches of excess around pan for easy removal.
In medium bowl, whisk together granulated sugar and melted butter. Add the eggs, one at a time, mixing well after each addition. Add the salt and vanilla; stir in the flour and baking soda until well mixed.
Spread in the prepared pan. Spoon jam in separate dollops over dough. Drag a knife through the dough and jam, swirling jam into the dough.
Bake 20 to 25 minutes, until golden and toothpick tests clean. (Be sure not to over-bake.) Cool in pan on rack.
For icing: In small bowl, whisk together the confectioner's sugar, vanilla extract and milk. Drizzle icing over surface of cooled bars. Allow icing to set before removing from pan and peeling off the foil. Cut into bars. Store in an airtight container.
Note: These are also wonderful when briefly reheated in the microwave. A dollop of whipped topping or a scoop of vanilla ice cream wouldn't hurt either.
